Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 1cup (packed) chopped fresh chives
• 1/2cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons(or more) fresh lemon juice
• 1teaspoonkosher salt plus more
• 1 1/2cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2cups grated zucchini, lightly squeezed to remove liquid
• 1/2cup cooked brown rice
• 2scallions, thinly sliced
• 1/2cup toasted salted sunflower seeds
• 1/3cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

 

Preparation

• Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Read More http://www.bonappetit.com/recipes/2012/06/brown-rice-salad-with-crunchy-sprouts-and-seeds#ixzz2ErwyYqQZ

Tomato Butter

Preparation Broil cherry tomatoes until the skins blister and juices are released; let cool. Blitz with salt in a food processor until coarsely puréed, then stir into softened butter. Dollop onto grilled fish, cooked rice, or crostini.

Read More http://www.bonappetit.com/recipes/2012/08/tomato-butter#ixzz2ErwYOyVj

Cranberry and Grapefruit Shortbread

Ingredients

• 1cup all-purpose flour
• 3/4cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2cup(1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 110-ounce bag fresh (or frozen, thawed) cranberries
• 1/4 cup fresh grapefruit juice
• 1teaspoon grated grapefruit zest

Preparation

• Preheat oven to 350°. Line an 8x8x2-inch pan with parchment, leaving a 2-inch overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
• Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
• Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
• Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD Cranberry topping can be made 3 days ahead. Cover and chill.
• Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-shortbread#ixzz2ErvQTfKV

Cranberry Bean Hummus

Ingredients

• 4 ounces shelled fresh cranberry beans
• 1/4 onion, peeled
• 1 bay leaf
• 1 teaspoon kosher salt {divided}
• 1 large zucchini {about 9 ounces}
• 2 {heaping} tablespoons tahini {sesame paste}
• 1 tablespoon extra virgin olive oil {plus more zucchini & garnish}
• freshly ground black pepper
• 1 small clove garlic, chopped
• 1/2 teaspoon
• sumac {divided}
• 1 tablespoon freshly squeezed lemon juice

 

Directions 

• Place the cranberry beans, onion, bay leaf & 1/2 teaspoon salt in a medium saucepan. Cover with water & bring the mixture to a boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the beans are tender; transfer to a bowl of ice water & set aside.
• While the beans are cooking, slice the zucchini into long, fat strips. Heat a teaspoon of olive oil in a non-stick skillet, over medium heat. Add the zucchini {in batches, if necessary} & saute until tender & lightly brown. Set aside.
• Transfer the cooled beans & zucchini to the bowl of a food processor. Add the tahini, 1 tablespoon olive oil, 1/2 teaspoon salt, freshly ground black pepper {to taste}, garlic, 1/4 teaspoon sumac & lemon juice. Blend until smooth. Check for seasoning & adjust as necessary.
• Transfer to a serving bowl. Drizzle with a bit of olive oil & the remaining 1/4 teaspoon of sumac. Serve with toasted pita bread triangles.

Mandarin Orange Pie

Ingredients

• Mandarin Orange Pie
• 2 graham crusts
• 1/2 c lemon juice
• 1 -8 oz container cool whip
• 20 ounce can crushed pineapple, drained
• 15 ounce mandarin oranges, drained
• 14 ounce sweetened condensed milk

Instructions

1. Mix together whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in drained fruit. Fill crusts and freeze. Remove from freezer approximately ten minutes or so before serving.

Recipe found at: http://www.southernplate.com/2011/06/mandarin-orange-cream-pie.html

Pasta with Black Kale, Caramelized Onions, and Parsnips

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
• 2 1/2 cups sliced onion (about 1 large)
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 8 cups trimmed chopped black kale or any kale will do (about 3 bunches)
• 1/2 cup organic vegetable broth
• 8 ounces uncooked penne pasta
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

Preparation

1.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2.  Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3.  Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese. 

Recipe found at: http://www.myrecipes.com/recipe/pasta-with-black-kale-caramelized-onions-parsnips-10000002012801/

Pinata Apple Pie

Ingredients

• 10-16 Pinata Apples (each peeled, cored and sliced ½ inch thick) 
• 2 ½ cups of sugar
• 2 TBSP cinnamon
• 1/8 cup of lemon juice
• 2 TBSP butter
• ½ cup flour
• 2 pie shells – 10" 

Instructions:

Peel, core and slice each apple and put into a large bowl. Add sugar, flour, cinnamon and lemon juice on top of the apples. Mix well. Cook the apple mixture in a microwave for three minutes on high power. Then, stir the apples and pour into an unbaked pie shell. Cut butter into small cubes and place generously across the top of the apple filling. Lay the second unbaked pie shell over the filling and pinch to seal pie shells together. Sprinkle with sugar. Bake at 350 degrees for 30 minutes. Then turn temperature to 375 degrees and bake for another 30 minutes.
Allow the pie to cool slightly before serving. Enjoy!

Recipe found at: http://www.stemilt.com/recipes/RecipeDetails.cfm?recipe_ID=99&RecipeSubcategory=7

Butter Lettuce Salad with Oranges and Red Onion Dressing

Ingredients

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons frozen orange juice concentrate, thawed
• 1/2 red onion, very thinly sliced
• 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
• 2 large oranges, peel and white pith removed, thinly sliced into rounds

Directions

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Read More http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Salad-with-Oranges-and-Red-Onion-Dressing-107066#ixzz2EmU7FBDl

 

 

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Ingredients

• 2 zucchini
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces sun-dried tomatoes, packed in oil (about 24)
• 3 ounces goat cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons extra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Recipes found at: http://www.health.com/health/gallery/0,,20509747_3,00.html

Creamy Poblano Pepper Strips (Rajas)

Ingredients

• 6 fresh poblano chiles* (or canned, peeled)
• 3 tablespoons vegetable oil
• 1 medium white onion, thinly sliced
• 2 ears corn, kernels removed
• 1/4 cup heavy cream
• 1/4 cup Mexican crema or creme fraiche
• 1/2 cup, shredded Monterrey jack cheese
• Kosher salt and fresh ground black pepper

Directions

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

Recipe found at: http://www.foodnetwork.com/recipes/marcela-valladolid/creamy-poblano-pepper-strips-rajas-recipe/index.html

Fresh Pear Bread

Ingredients

• 2 pears - peeled, cored and shredded (any pears will do)
•  1 pear - peeled, cored and mashed 
•  1 egg, lightly beaten 
•  1 egg white, lightly beaten 
•  2 tablespoons water 
•  1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup instant vanilla pudding mix
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder

Directions

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Recipe found at: http://allrecipes.com/Recipe/Fresh-Pear-Bread/Detail.aspx?prop24=RD_RelatedRecipes

Artichoke and Mushroom Frittata

Ingredients

• 4 tbsps extra-virgin olive oil (divided)
• 8 artichokes (baby, trimmed halved)
• 2 garlic cloves (chopped)
• 6 eggs
• 4 tbsps sharp cheddar cheese (coarsely grated, divided)
• 4 ozs crimini (fresh, baby bella mushrooms thinly sliced 

Directions

• Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
• Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
• Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature
•  

Read More http://www.epicurious.com/recipes/food/views/Artichoke-and-Mushroom-Frittata-241856#ixzz2EmJT8K28

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame

Ingredients

• 5 cups shredded red cabbage
• 1/2 pound carrots, shredded (about 1 1/2 cups)
• 1 1/2 cups shredded peeled broccoli stems
• 2 tablespoons sesame seeds
• 2 teaspoons caraway seeds
• 1 teaspoon baking powder
• Salt to taste
• 3 tablespoons oat bran
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons buckwheat flour
• 3 eggs, beaten
• About 1/4 cup canola, grape seed or rice bran oil

Directions 

1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.

3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about four to five minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

Recipe found at: http://www.nytimes.com/2012/12/14/health/red-cabbage-carrot-and-broccoli-stem-latkes-recipes-for-health.html

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Ingredients

• 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
• 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
• 2 tablespoons peanut oil, or canola oil
• 4 large shallots, thinly sliced into rings
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon salt
• 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese

Preparation

1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
2. Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve. 

Recipe found at: http://www.eatingwell.com/recipes/watercress_sugar_snap_salad_with_warm_sesame_shallot_vinaigrette.html

Sweet Potato Black Bean Salad

Ingredients

• 1 lb sweet potato, cooked and diced.
• 1 1/2 cups black beans
• 1 cup roasted bell pepper, julienned (combination of red, yellow and green would be best)
• 1 medium papaya, peeled and sliced
• 3/4 cup watercress
• 1/2 cup red onion, chopped
• 1/2 teaspoon chili powder
• 3 tablespoons garlic oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon hot pepper sauce

Directions:

1. Combine all ingredients in a large bowl.
2. Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
3. Serve over fresh greens and garnish with tortilla chips.

Recipe found at: http://www.food.com/recipe/sweet-potato-black-bean-salad-91157